Lemon Blueberry Icebox Pie in a Pistachio Crust

Recipes

Icebox pies are so fun to make, you can take this base recipe and easily change out the lemon for raspberries, cherries, strawberries you name it. The ease of this recipe since it only uses a few ingredients is so nice and makes allowing kids to help cook easy.

Let’s start with the crust, I highly suggest to take the extra time to make this pistachio crust. It really doesn’t take a ton of time and the flavor is worth it!

Ingredients:

PIE CRUST–>

  • 2 cups pistachios, grounded into a “flour”
  • 1/2 cup honey

PIE–>

  • 2 cans sweetened condensed milk
  • 3 egg yolks
  • 2/3 cup lemon juice
  • zest of 1 lemon
  • pinch of salt
  • 1 cup blueberry

WHIPPING CREAM–>

  • 8oz heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract

Directions:

  1. In a food processor, ground up the pistachios. In a pie pan, combine the pistachios and honey. Press into bottom and sides. You may need more or less honey depending on the thickness of honey being used. Bake for 10 minutes at 350 degrees Fahrenheit.

2. Start the pie by pressing some lemons for fresh lemon juice. You could used bottle juice but I suggest to use freshly squeezed. The flavor is much richer which makes the pie even more delicious.

PRO TIP: Save the squeezed lemon peels and use them for a homemade potpourri. Place the peels along with some fresh rosemary in a pot of water and simmer low on the stove to make your home smell incredible.

3. Add all the ingredients except for the blueberries into a large bowl. Using a hand mixer blend until smooth.

*This is a great thing to have you kiddo do if they are helping you in the kitchen.

4. Pour the filling into the cooled off pie crust. Place back in the 350 degree oven and bake for 10 minutes. Remove and let cool. Then place in fridge for at least 1 hour.

*You can make this pie up to 2 days before serving which makes it a great “party dish.”

5. Before serving mix up some homemade whipped cream for the topping. Place all whipped cream ingredients in a large bowl. Using a hand mixer on medium-high blend until the “whipped cream” is formed. Spread it over the entire pie and top with fresh lemon slices and blueberries.

*You can add the whipped cream topping on the pie up to 2 days before serving too!